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Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

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Abstract

The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high ω-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein–carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-rich fraction and maltodextrin) and the presence of chia mucilage (0 and 0.2 % wt/wt) in the aqueous phase of chia O/W emulsions was studied as a function of droplet size distribution, Sauter mean diameter, ζ-potential, rheological properties and backscattering profiles. The use of sodium caseinate in combination with lactose or maltodextrin produced chia O/W emulsions with small droplet size (0.22–0.27 µm), high degree of uniformity in droplet size distribution, negatively charged droplets (at pH 6.5), pseudoplastic behavior and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D[3,2] values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the physicochemical properties studied, mainly the rheological characteristics of emulsions.

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Acknowledgments

The authors would like to acknowledge the financial support of Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) PICT 2013-0563, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) PIP 0713 and Universidad Nacional de La Plata (UNLP) 11/X610, Argentina, the donation of maltodextrin by INDECAR S.A.I.C.y F., Pablo Salgado, Santiago Suárez (CIDCA) and Jorge Wagner (Universidad Nacional de Quilmes, Argentina) for their technical assistance.

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE), Universidad Nacional de La Plata (UNLP), 47 y 116, 1900, La Plata, Argentina

    Luciana Magdalena Julio, Vanesa Yanet Ixtaina & Mabel Cristina Tomás

  2. Centro de Tecnología de Recursos Minerales y Cerámica (CETMIC), CCT La Plata (CONICET- CIC), Centenario and 506, 1900, La Plata, Buenos Aires, Argentina

    Mariela Fernández & Rosa Maria Torres Sánchez

  3. Departamento de Ingeniería Química (TECSE), Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Av. Del Valle 5737, 7400, Olavarría, Buenos Aires, Argentina

    Susana María Nolasco

Authors
  1. Luciana Magdalena Julio
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  2. Vanesa Yanet Ixtaina
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  3. Mariela Fernández
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  4. Rosa Maria Torres Sánchez
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  5. Susana María Nolasco
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  6. Mabel Cristina Tomás
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Correspondence to Mabel Cristina Tomás.

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Julio, L.M., Ixtaina, V.Y., Fernández, M. et al. Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products. J Food Sci Technol 53, 3206–3214 (2016). https://doi.org/10.1007/s13197-016-2295-8

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  • DOI: https://doi.org/10.1007/s13197-016-2295-8

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